Recipe - Bi Bim Bap

A
2 cup Rice
2 cup Water

B
2 ounce Beef
1 tablespoon Soy sauce
One half teaspoon Sesame oil
One half teaspoon Sesame salt
Green onion
Garlic
Black pepper

C
One half pound Bean sprouts
1 teaspoon Salt
1 teaspoon Sesame oil
Green onion
Garlic

D
One fourth pound Boiled bracken
1 teaspoon Soy sauce
One half teaspoon Sesame oil
One half teaspoon Sesame salt
Green onion
Garlic
E: 1 cucumber
1 teaspoon Salt
Sesame oil

F
One half Cake mung bean gelatin
Salt
Sesame oil

G
One fourth pound Scalded bellflower roots
1 teaspoon Soy sauce
One half teaspoon Sesame oil
1 teaspoon Sesame salt
1 teaspoon Salt

H
2 Eggs

I
2 Lettuce leaves
Seasoning sauce; (Gochu
jang)
1 teaspoon Sesame oil

This is my favorite Korean dish: Bi Bim Bap (Rice, Beef & Veggies). Imagine
a big plate with a mound of rice in the middle, and surrounded by smaller
mounds of a variety of pickled vegetables, roots, and beef. A fried egg
goes over the entire plate, but I omit the egg (hate them!). Then you get
assorted condiments (like kimchi) to add to it, and you mix everything and
mix in some hot Korean sauce. Yummy! I like to savor each mound of veggies
separately, the flavors are so good in each. Then I mix the rice with the
beef and the sauce.

The recipe below is from a Korean web page (forgot which one). Haven't
tried it yet, though, because I go to Asiana Garden here in Atlanta for my
regular bi bim bap fix. You can find the exotic ingredients at oriental
grocery stores.

Method: 1. Shred and scald the bellflower roots. Fry them seasoning with
the G ingredients. 2. Cut the beef into thin strips. Fry it seasoning with
the B ingredients. Cut the bracken into 2" lengths. Fry it seasoning with
the C ingredients. 3. Cut the cucumber into halfmoonshaped pieces and
sprinkle it with salt. Squeeze out the moisture, season it with the E
ingredients and fry lightly. 4.Scald the bean sprouts in One half cup boiling
salted water, drain and mix them with the C ingredients. Cut the mung bean
gelatin into thin strips and mix it with the F ingredients. 5. Wash and
cook the rice. 6. Fry the egg until it is softset. 7. Serve the prepared
vegetables with seasoned red pepper paste, the rice and soup.
Posted to EATL Digest by Kathya Singh ksingh@SOLINET.NET on Dec 4, 1997